Sea Salt Ice Cream
Simple but savory sea salt ice cream and perfect match for sweet pies and cakes. Great desert!
Total Cooking Time: 3 hours and 45 minutes
Yield: 3 to 5 servings
You will need:
2 cups milk
1 cup heavy whipping cream
⅓ cup sugar
1 tsp vanilla
Sea salt (just be careful with this salt)
Green food coloring (optional)
Blue food coloring (optional)
How to make Sea Salt Ice Cream
- Separate eggs into 2 good-sized mixing bowls.
- Beat egg whites until they are stiff.
- Mix egg yolks and sugar until it is thick.
- Gradually bring milk to a boil over a medium heat, while stirring occasionally.
- Pour hot milk into the yolk-sugar mixture. Mix well.
- Pour milk-yolk-sugar mixture back into the pot and heat on medium until it is thick like a custard. AVOID LETTING IT BOIL. If you cannot get it to a custard thickness, get the thickness as you can.
- Add custard into the beaten egg whites. Mixx well.
- Put sea salt and keep adding the salt until it tastes salty-sweet. Be careful not to add too much of the salt.
- Place the mixture in the fridge to cool.
- Once it is cool, add the vanilla and cream. You may add (optional) 12 drops of blue coloring and 3 drops of green food coloring.
- Freeze, while following the ice cream maker’s instructions.
- But if you do not have an ice cream maker, just pour the final mixture into 1 or 2 metal cake pans and set in the freezer. Allow it to sit until its edges are firm and then, remove and mix. Repeat until ice cream is frozen evenly.
For every serving: 515.4 calories, 38.5 g fat (23 g saturated fat), 255.5 mg cholesterol, 157.5 mg sodium, 32.4 g carbohydrates, 22.5 g sugars, 11.2 g proteins.
Published in Genius Kitchen.